Fast-and-Easy-Almost-Naked-Stir-Fry

So normally I would add honey, sesame oil, maybe plum sauce or hoisin sauce to a stir-fry such as this.  But I wanted it to be almost naked:  that is, sugar-free and nearly oil-free as well, but still tasty.  I think this recipe achieves that.  So if you are in need of a cleansing and/or light meal, give this a try.  It can be prepared in under 25 minutes.

Ingredients:
1 tbs chopped ginger
1 clove of garlic, minced
1 red or green bell pepper, cut into bite-sized pieces
1 stalk of broccoli, separated into florets
1 bunch asparagus, cut into 1.5 inch pieces
1 carrot, cut into matchsticks or sliced thinly with a peeler
teriyaki sauce
shriracha sauce
rice wine vinegar
1 tsp oil  (in this case, I used high-quality, expeller-pressed coconut oil, which is supposed to be healthful, as opposed to the kind reported about in movie-theater popcorn exposes)
2-3 tbs chopped cilantro or basil

1 lb tofu, cut into cubes

In 1/2 tsp oil, cook the ginger and garlic til fragrant, about one minute.  Then add the rest of the vegetables, and cook until broccoli and asparagus are bright green and to your liking.  Remove from pan and place into a bowl.  In the same pan, heat 1/2 tsp oil and brown the tofu.  It may stick to the pan...can't say much else about that, except either use more oil, a nonstick pan (I don't encourage this option for health reasons), or a metal spatula. 

Add the vegetables back in, and douse with teriyaki sauce and shriracha, to taste,  and 2 tsp rice wine vinegar.  (If you are concerned about sodium, then a low-sodium soy sauce will work).  The rice wine vinegar seems to balance out the teriyaki, so I think it's essential.  Add the fresh herb, and then serve.